jglass
New member
Basil-Stuffed Lamb Roast
3/4 c Chopped onion
1/3 c Chopped celery
2 Cloves garlic, minced
1/4 c Olive oil
2 Beaten eggs
10 oz Frozen chopped spinach,
Thawed
1/4 c Snipped parsley
3 tb Fresh snipped basil
1/4 ts Dried marjoram, crushed
1/4 ts Pepper
6 c Plain croutons
1/2 c Water
1/4 c Grated parmesan cheese
1 5-7 pound legg of lamb,
Boned and butterflied
1 ts Dried rosemary, crushed
Sprigs of Fresh mint (opt)
Sprigs of fresh marjoram (opt)
For stuffing, cook the chopped onion, chopped celery, and minced garlic in hot
oil till tender but not brown. In a medium mixing bowl stir together the eggs,
spinach, parsley, basil, marjoram, and pepper; add onion mixture. Stir in
croutons and cheese. Drizzle with water to moisten, tossing lightly. Set aside If necessary, remove the fell (pinkish red paper-thin layer) from the surface of
meat. Pound meat to an even thickness. Sprinkle with rosemary. Spread the
stuffing over the roast. Roll up and tie meat securely. Place roast, seam side
down, on a rack in a shallow roasting pan. Insert a meat thermometer in the
thickest potion of meat. Roast, uncovered, in a 325 F oven for 1 1/2 to 2 hours or till meat thermometer registers 150 F. Let roast stand for 15 minutes before carving. Remove strings. If desired, garnish with sprigs of fresh mint and sprigs of fresh marjoram
3/4 c Chopped onion
1/3 c Chopped celery
2 Cloves garlic, minced
1/4 c Olive oil
2 Beaten eggs
10 oz Frozen chopped spinach,
Thawed
1/4 c Snipped parsley
3 tb Fresh snipped basil
1/4 ts Dried marjoram, crushed
1/4 ts Pepper
6 c Plain croutons
1/2 c Water
1/4 c Grated parmesan cheese
1 5-7 pound legg of lamb,
Boned and butterflied
1 ts Dried rosemary, crushed
Sprigs of Fresh mint (opt)
Sprigs of fresh marjoram (opt)
For stuffing, cook the chopped onion, chopped celery, and minced garlic in hot
oil till tender but not brown. In a medium mixing bowl stir together the eggs,
spinach, parsley, basil, marjoram, and pepper; add onion mixture. Stir in
croutons and cheese. Drizzle with water to moisten, tossing lightly. Set aside If necessary, remove the fell (pinkish red paper-thin layer) from the surface of
meat. Pound meat to an even thickness. Sprinkle with rosemary. Spread the
stuffing over the roast. Roll up and tie meat securely. Place roast, seam side
down, on a rack in a shallow roasting pan. Insert a meat thermometer in the
thickest potion of meat. Roast, uncovered, in a 325 F oven for 1 1/2 to 2 hours or till meat thermometer registers 150 F. Let roast stand for 15 minutes before carving. Remove strings. If desired, garnish with sprigs of fresh mint and sprigs of fresh marjoram